Ragda Pattice Recipe- Authentic Indian Street Food with Green Peas

Last Updated on 2 months by Neha Deshmukh

Ragda Pattice Recipe – Authentic Indian Street Food with Green Peas

Hey everyone! If you’ve ever wandered the bustling streets of India, you’ve had to have encountered Ragda Pattice. It’s that explosion of flavors and textures – crispy puris, a tangy-spicy gravy, and a comforting potato-pea filling. I remember the first time I tried it, I was instantly hooked! Today, I’m so excited to share my version of this classic street food with you. It’s easier to make than you think, and trust me, it’s worth every single bite.

Why You’ll Love This Recipe

This Ragda Pattice recipe is all about that perfect balance. You get the crunch from the puris, the soft, flavorful filling, and the zingy, slightly sweet ragda (the gravy). It’s a party in your mouth! Plus, it’s a fantastic way to impress your friends and family with a taste of authentic Indian cuisine. It’s also surprisingly customizable – I’ll show you how to tweak it to your spice preference or dietary needs.

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Dried green peas
• 1 Potato
• 2 inch Cinnamon stick
• 3 Cloves
• 1 inch Ginger
• 10 Garlic cloves
• 1 Cardamom pod
• Gooseberry size Tamarind
• 2 Big onions
• 1 tsp Jaggery
• ?? tsp Pepper corns (about 1/2 tsp)
• ?? tsp Cumin seeds (about 1 tsp)
• 4-6 Byadgi Red chillies (adjust to taste)
• Handful Mint leaves
• Fistful Coriander leaves
• ?? cup Roasted gram dal (about 1/2 cup)
• 15 Readymade puris
• 1 Big onion (chopped)
• 1 Carrot (grated)

Ingredient Notes

Let’s talk about a few key ingredients to really elevate your Ragda Pattice:

• Byadgi Red Chillies: These aren’t just for heat! They add a beautiful color and a fruity flavor to the ragda. You can find them at most Indian grocery stores. If you can’t find them, Kashmiri red chillies are a good substitute, but they have less heat.
• Roasted Gram Dal (Chana Dal): Don’t skip this! It adds a lovely nutty flavor and helps thicken the gravy. You can roast raw chana dal yourself if you can’t find pre-roasted, just dry roast it in a pan until lightly golden and fragrant.
• Tamarind: This is essential for that signature tangy flavor. I prefer using a small block of tamarind and soaking it in warm water to extract the pulp. Tamarind paste works in a pinch, but the flavor isn’t quite the same. About 1 tablespoon of tamarind paste would be equivalent.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak those dried green peas overnight. This is crucial for getting them nice and soft. Drain them well and then pressure cook them with the potato, about 2 cups of water, and a pinch of salt for 2 whistles.
2. Once cooled, mash the cooked potato and mix it with the drained peas. Keep the cooking water aside – we’ll need it later!
3. Now for the ragda gravy. In a grinder, combine the cinnamon, cloves, ginger, garlic, cardamom, tamarind, both onions, jaggery, pepper corns, cumin seeds, Byadgi red chillies, mint leaves, coriander leaves, and roasted gram dal. Grind everything into a smooth paste, adding a little water if needed.
4. Pour the ground paste into a pot and add about 1-2 cups of the reserved pea-potato cooking water. Bring it to a boil and then simmer for about 10 minutes, or until the gravy has thickened to your liking.
5. While the gravy simmers, deep fry the store-bought puris until they’re golden brown and crispy. Be careful, hot oil!
6. Time to assemble! Crush the fried puris on a plate. Top with the pea-potato mix, generously pour over the ragda gravy, and then get creative with your toppings! I like to add finely chopped onions, grated carrots, a sprinkle of chaat masala, a dash of jeera powder, and a generous helping of sev.

Expert Tips

• Don’t overcrowd the pot when frying the puris. Fry them in batches to ensure they get nice and crispy.
• Taste the ragda gravy as it simmers and adjust the seasoning to your liking. Add more jaggery for sweetness, or more chilli powder for heat.
• For a smoother gravy, you can strain it after it’s cooked.

Variations

• Vegan Adaptation: Simply use oil instead of ghee when frying the puris.
• Gluten-Free Adaptation: Double-check the ingredients of your store-bought puris to ensure they are gluten-free.
• Spice Level Adjustment: Control the number of Byadgi red chillies you use. Start with 2-3 and add more if you like it spicier.
• Festival Adaptation: Ragda Pattice is a popular street food during festivals like Diwali and Holi. It’s perfect for sharing with family and friends! My aunt always makes a huge batch for our Diwali celebrations.

Serving Suggestions

Ragda Pattice is best served immediately while the puris are still crispy. It’s fantastic as a snack, appetizer, or even a light meal. Serve it with your favorite chutneys – mint chutney, tamarind chutney, and garlic chutney are all excellent choices.

Storage Instructions

While Ragda Pattice is best enjoyed fresh, you can store the ragda gravy in an airtight container in the refrigerator for up to 2 days. The pea-potato mixture can also be stored separately for up to 2 days. However, the puris will lose their crispness, so it’s best to fry them just before serving.

FAQs

1. What is the best way to soak and cook the dried green peas for optimal texture?

Soaking overnight is key! It helps them cook evenly and become nice and soft. Don’t skip the pressure cooking – it’s the fastest and most efficient way to get perfectly cooked peas.

2. Can I make the Ragda gravy ahead of time? If so, how should I store it?

Yes, absolutely! The ragda gravy can be made a day or two in advance. Store it in an airtight container in the refrigerator. You might need to add a little water when reheating it to adjust the consistency.

3. What is the significance of using roasted gram dal in the Ragda Pattice?

Roasted gram dal adds a wonderful nutty flavor and helps thicken the gravy, giving it that perfect texture.

4. What chutneys pair best with Ragda Pattice?

Mint chutney, tamarind chutney, and garlic chutney are all classic pairings. Feel free to experiment and find your favorites!

5. Can I bake the puris instead of deep frying them? What adjustments should I make?

You can try baking them, but they won’t get the same crispy texture as deep-fried puris. Brush them lightly with oil and bake at 180°C (350°F) for about 8-10 minutes, flipping halfway through.

Enjoy making this delicious Ragda Pattice! Let me know how it turns out in the comments below. Happy cooking!